Grilled tomatoes with pesto and cheese make for a delightful side dish that perfectly complements any barbecue or outdoor gathering. This recipe, evolved from its origins in B H & G (Better Homes and Gardens) to suit personal tastes, promises a burst of flavors and textures in every bite. It’s quick to prepare, taking only 15 minutes from start to finish, making it ideal for busy weeknights or impromptu grilling sessions.
Ingredients:
Here’s what you’ll need to create this savory dish:
- Tomatoes: 3 medium-sized, ripe tomatoes
- Pesto Sauce: 1/4 cup (homemade or store-bought)
- Onions: 6 slices, thinly sliced
- Monterey Jack Cheese: 1/2 cup, shredded
- Parsley: 1/3 cup, fresh and finely chopped
Nutritional Information (Per Serving):
- Calories: 52.5
- Fat: 3g
- Saturated Fat: 1.8g
- Cholesterol: 8.4mg
- Sodium: 54.7mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2.3g
- Protein: 3g
Recipe Instructions:
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Prepare the Tomatoes:
- Start by preheating your grill to medium heat.
- Cut the tomatoes in half horizontally and hollow out the top 1/4 inch using a spoon, creating a small well for the pesto and onions.
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Assemble the Tomatoes:
- Spoon about 2 teaspoons of pesto sauce onto each tomato half.
- Place a slice of onion on top of the pesto on each tomato half.
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Grill the Tomatoes:
- Arrange the prepared tomatoes in 2 foil pie pans to keep them stable on the grill.
- Place the pans in the center of the grill rack and cover.
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Cook the Tomatoes:
- Grill the tomatoes covered for about 8 to 10 minutes, or until they are heated through and the onions are tender.
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Prepare the Cheese Topping:
- While the tomatoes are grilling, mix together the shredded Monterey Jack cheese, chopped parsley, and any optional almonds in a small bowl.
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Finish Grilling:
- Once the tomatoes are heated through, sprinkle the cheese mixture evenly over the tops of the tomatoes.
- Cover the grill again and cook for an additional 5 minutes, or until the cheese has melted and begun to lightly brown.
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Season to Taste:
- Remove the tomatoes from the grill and season with salt and pepper according to your taste preferences.
Serving Suggestions:
These grilled tomatoes with pesto and cheese are best served immediately while the cheese is gooey and the tomatoes are warm. They make a wonderful accompaniment to grilled meats, fish, or as part of a vegetarian spread. The combination of savory pesto, sweet grilled tomatoes, and melted cheese creates a flavor profile that is sure to please everyone at your table.
Tips for Success:
- Ensure your tomatoes are ripe but firm enough to hold their shape on the grill.
- If you prefer a sharper cheese flavor, you can substitute Monterey Jack with grated Parmesan or sharp cheddar.
- For a variation, you can add a sprinkle of toasted almonds or pine nuts to the cheese mixture for extra crunch and nuttiness.
Conclusion:
This grilled tomato recipe not only showcases the versatility of tomatoes in summer cooking but also highlights how a few simple ingredients can elevate a dish to gourmet status. Whether you’re hosting a backyard barbecue or simply looking for a quick and flavorful side dish, these grilled tomatoes with pesto and cheese are sure to become a favorite in your recipe repertoire. Enjoy the fresh flavors and the ease of preparation that this dish brings to your table!
